I grew up in an Italian family where everyone helped with the meals, especially on the holidays when eating was an event on its own. I hope some of you can remember when you pretty much ate all day then took a nap and ate some more. Not very healthy but those were the days. Currently married to a wonderful woman with 4 grown children and 2 beautiful granddaughters. Came to have the nick name grumpy grandpa since I sometimes am grumpy in morning and granddaughter said comon grandpa don't be so grumpy. Sorry but I need my coffee in morning. Learned many recipes from Grandma and over the years just developed my cooking skills. Am a self taught cook and worked in several restaurants as well as catering. Currently enjoy cooking for family & friends and developing new recipes.

My favorite things to cook

Just about everything.

My favorite family cooking traditions

Dont really have any yet. we are working on it.

My cooking triumphs

Trying to figure out what to have for dinner and coming up with new and exciting dishes day after day and being successful. Developing a new recipe that works. Having a plan B in case of failure (take out).

My cooking tragedies

There are so many, we all have them. Try something new and looks good but tastes so bad the dog wont eat it.Go to plan B. Not to mention almost setting kitchen on fire and cut fingers but I wont go there.

Had about 8 thin cut boneless chops wanting to braise with peppers and balsamic vinegar, DW halted that and requested my fried chops, her favorite. Well who am I to say no to my love. In an effort to get away from traditional Italian breaded I found this recipe and decided to give it a try. Let me just say that supper was a big hit. Only thing I did different was to use ritz crackers cause no saltines and added a little herbs di Provence to the flour with s&p. Made some peppered country gravy with the cooking oil and flour to make a rue and used some chicken stock and milk. DW says this is a keeper for sure. Chops were tender and juicy, didn't even need a knife with just the right amount of crispness. Note to others, be sure you have enough oil this more like deep frying your chops should almost float and be sure of temp. I used 3/4 inches of oil at setting 7 on electric range and they were perfect golden brown. Thank you for sharing recipe, I just sorry didn't get pics, will post next time.

Made for supper last night as a side totally awesome. I did however do my own thing but kept the basic recipe. I like to snap my asparagus by holding ends and bending them till they break so as to remove the tough section. I did braise with julienne carrots for about ten minutes then drained but put into a cast iron skillet and arranged for presentation. I then topped with chopped Roma tomatoes, a blend of fresh grated Parmesan, Asiago, Romano cheeses, some fresh homemade Queso cheese that I had and a little and some grated mozzarella. Seasoned with a little salt and pepper and oregano drizzled with olive oil and put in broiler to just melt cheese then topped with some fresh snipped cilantro. Absolutely wonderful accompaniment to any dish. If anyone does not like asparagus you got to try this, you will be converted. Great change from the lemon & garlic and grilled, baked etc. Will be making this again and again for sure. Thank you Cari for the recipe. Your recipe in Italian contorno di asparagi.

This was better than expected, don't change a thing except maybe double the sauce/glaze for extra. I used a cooked/smoked ham shank that was on sale and wondered what to do different and found this recipe. I will be making this again that's for sure. I doubled the glaze recipe and heated in sauce pan to cook off alcohol then added to pan for last 10 minutes to thicken. Note: be careful to not let it all boil over and do not taste before hand or bourbon and pepper will knock you socks off. just let it cook down and you will end up with the most flavorful thick sauce you can imagine. Have photos to come as soon as I figure out how to do it. Thanks Amydanielle1 for the recipe. Awesome!